Tex Mex Corn Bread Recipe

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Spicy, flavorful, Southwestern version of an old favorite. A terrific accompaniment for chili or boldly flavored soups.
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Ingredients
  • 1/2 cup yellow corn meal
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 3 large eggs, lightly beaten
  • 1/2 cup milk
  • 1 tablespoon butter, softened
  • 2 tablespoons honey
  • 1 small sweet onion, finely diced
  • 1 clove (to 2 cloves) garlic, minced
  • 1/2 cup canned corn, drained
  • 1/2 cup canned chopped tomatoes, drained
  • 1 jalapeño pepper, seeded and minced
  • 1/2 cup extra sharp cheddar cheese, shredded
Container: 8" x 8" baking dish, greased
Directions
PREP
30 mins
COOK
30 mins
  • Preheat oven 425º F.
  • In an 8 cup bowl, combine corn meal, flour, baking powder, salt, black pepper, and cayenne pepper.
  • In a medium bowl, beat eggs. Add milk, butter, and honey.
  • Add egg mixture to bowl with flour mixture, stir just until blended.   Add onions, garlic, corn, tomatoes, jalapeño pepper, and cheese. Blend well.
  • Pour into prepared pan and bake for 20-25 minutes. Serve warm with butter.
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